It may pave way for new idea to improve the safety measures has to be taken in the restaurant. Positive feedback is also very important. 4. Cultural and ethnic barriers: Hafiz need to know the basics of different cultures of staffs he is working with. Because their approach about food safety practices might be different.
The layout should be set so that flow of food preparation is efficient such as hand washing sink should be where it is highly accessible to those working in the food prepping area. Managers should also ensure that all the kitchen staffs working are certified food handlers and aware of providing food safety. The staff should be educated upon how foodborne illnesses occur and how too avoid any contaminations from occurring when preparing food in the kitchen. By washing hands before prepping raw food with warm water, soap, and dry with single use paper towel. Nails should be trimmed as well since both hair and nails are two of the most common physical contaminations.
I first started my weekly routine of cleaning the sink area, such as the drying rack and the counter top basin. Working in a food industry further emphasises on the personal hygiene and safety practices. By practicing these good hygiene practices, it also helps prevent contamination, thus protecting against wastage and negative economic consequences for food producers. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning and production engineering.
P6 Explain safe working practises necessary in preparing, cooking and serving food in the health and social care environment To be able to work in any food environment in the Health & Social Care setting you must first do a food hygiene course and they all come in different levels and categories, these are basic food hygiene to level 1 Food Safety, preparing drinks and snacks, for example, cups of tea, hot chocolate, making a sandwich or serving a piece of cake or fruit, Level 2 Food Hygiene, preparing and serving meals with hygiene training for those preparing and serving meals. And Level 3 Food Hygiene Certificate for supervisors. Your kitchen sink can contain more germs than your bathroom sink, germs such as E. coli, campylobacter and salmonella enter the kitchen on our hands, the germ from raw food and through pets. This can rapidly spread if we are not careful, food must be cooked, stored and handled correctly otherwise people become ill
What are possible solutions, recommendations or suggestions for the improvement of implementation of green practices in other food service establishments? Assumption of the Study The researcher will assume that the selected food service establishments in the south of Metro Manila will answer the different questions related to green practices of their restaurant truthfully and objectively and not limited to the recycling, waste management, eco-friendly cleaning materials and energy conservation (water and electricity). The researcher assumes that each participant will cooperate well when the survey questionnaire regarding the employed green practices of their restaurant will be conducted. Significance of the
2.7. The importance of food product appearance and packaging Packaging plays an important role of protecting food products from outside influences and damage. The packaging does not only ensure that the food contains and maintains the amount and form of the required ingredient and nutrients, but also improves the sensory quality and color stability (Balev et al., 2011). It has been demonstrated that food packaging can retard product deterioration, retain the beneficial effects of processing, extend shelf-life and maintain or increase the quality and safety of food (Marsh & Bugusu, 2007; Singh & Goyal, 2011). Consumer demand for food products with high quality is on the forward trend.
Conclusion Service quality has stood an importance for the foodservice and restaurant industry. It has been identified as one of the most effective means of building a competitive position and improving organizational performance. Service quality is a focused evaluation that reflects the customer’s perception of specific dimensions of service, reliability, responsiveness, assurance, Empathy, tangibles, satisfaction on other hand, is more inclusive, it is influenced by perceptions of service quality, product quality, and price as well as situational factors and personal factors. Service quality affects customer satisfaction by providing performance. The findings of the present research indicate that overall seafood restaurant service
Hazards are identified before a problem is caused. It organises the business to produce safe food and avoids food poisoning. It organises staff and promotes teamwork. HACCP saves the business money in the long run and is due diligence protection if brought to court. (FSAI,
It can also provide a real solution to help mitigate risk in the increasingly complex modern supply chains. It is a more proactive approach towards food safety that helps organisations throughout its supply chain risk management.” “We are always on the lookout to improve the quality in Malaysian food industry. With the today’s technology, it gives us better understanding of how these pests behave through biological research. Instead of always enforcing strict legislation to these decision makers, we are changing our approach and very excited to work with Rentokil in educating and create awareness amongst the auditors and food industry on the existing food safety compliances,” said Jamilah Binti Salikin, Principal Assistant Director, Pre-Market Approval Branch, Food Safety and Quality Division, Ministry of Health
1.4 INTRODUCTION AND BACKGROUND OF THE QUALITY CONTROL DEPARTMENT Role of Quality Control in Food Corporation of India and other storage agencies in respect of food safety and standards ACT 2006 and Consumers Protection Act 1986; The genesis of Quality Control is the consumer protection and producer welfare. An efficient marketing system ensures provision of right quality of food commodities for the price paid by the consumer and this price commensurate to the quality of foodgrains offered for sale by the producer. Due weightage to the quality, in the overall marketing process, consequently meets the consumer and seller satisfaction. Effective quality control measure, as a result, is an important determinant of the efficient marketing system.